Stocks, Broths, and Soups

What I learned in Culinary school this week

First day of school; class is in session! I am officially a student again; I’m enrolled in the ACAP program at The Culinary Institute of America at CIA Napa, which is basically like their normal 2-year grad program condensed into 1 year.

TBH, it is A LOT more intense than I expected. Class is from 7:20 a.m. to 2:30 p.m., with homework. It’s traditional French teaching, so it’s go-go-go. There are uniform and grooming standards, and we’re graded on everything. But I am genuinely learning so much. I feel like I actually didn’t know anything about cooking prior to this, and it’s making me question everything.

I wish you could all come to class with me, but I want to take you along with me through the culinary school journey. I will condense everything I learned throughout the week into one weekly email summarizing the new techniques, recipes, and knowledge I learned! This is also very helpful for me to study lol. I’ll still be sending out additional recipes and content ofc.

This week’s syllabus: Broth and Stocks